Preheat the oven for the cream (electric cooker: 125 °C/circulating air and gas: not suitable). Mix cream, milk, mango nectar, 75 g sugar, eggs and egg yolk with a whisk. Place four ovenproof moulds (each containing approx. 250 ml) in a fat pan of the oven and fill in the egg milk.
Put the fat pan into the hot oven and pour on enough hot water to make the moulds for 2⁄3 stand in water. Let the cream stand for 30-40 minutes.
In the meantime, bring the cherry nectar and 25 g sugar to the boil for the compote. Mix cornstarch and 2 teaspoons of water and stir into the nectar. Bring to the boil, simmer for 2-3 minutes while stirring and remove from the heat. Stir in frozen raspberries.
Remove the ramekins carefully from the fat pan and let them cool down for about 30 minutes.
Sprinkle each cream evenly with 1 tablespoon of sugar. Caramelise with a kitchen gas burner or under the preheated grill of the oven. Serve crème brûlée with raspberry compote.